Spaghetti with chanterelles and diced ham

Name: Spaghetti with chanterelles and diced ham
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Garlic cloves; 1 egg (size M); 1 TEASPOON medium hot mustard; 100 ml + 2 tablespoons oil; 8 TABLESPOONS Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Onion; 500 g Chanterelles; 8-10 Stem(s) Thyme; 400 g Spaghetti; 100 g Jambon en dés, fumé, extra maigre; 10 g Butter

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Garlic cloves
1 egg (size M)
1 TEASPOON medium hot mustard
100 ml + 2 tablespoons oil
8 TABLESPOONS Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Onion
500 g Chanterelles
8-10 Stem(s) Thyme
400 g Spaghetti
100 g Jambon en dés, fumé, extra maigre
10 g Butter

Directions

1
Peel the garlic and chop coarsely. Put egg, mustard and garlic into a high mixing bowl and puree until creamy with a blender. Slowly pour 100 ml of oil into a fine jet, while slowly pulling the hand blender up again and again. Allow the cream to run in. Season strongly with salt and pepper, put aioli aside
2
Peel and finely chop the onion. Clean, wash and drain the chanterelles well. Wash the thyme, shake dry and pluck the leaves from the stems
3
Prepare the pasta in boiling salted water according to the instructions on the packet. Then pour into a sieve, quench briefly and drain well. In the meantime, skip the ham in a large pan without fat, add the onion shortly before the end of the frying time, fry briefly, remove
4
Add 2 tablespoons of oil and butter to the pan, heat up. Add the chanterelles and fry while turning. Add thyme, up to 1 teaspoon to garnish, season with salt and pepper. Add noodles and bacon-onion mixture and mix well, heat everything briefly. Pour aioli over it, mix in. Arrange on plates garnished with remaining thyme